Caribbees Daiquiri

  • 2 oz Rum
  • 1.5 oz Velvet Falernum
  • .75 oz Lime Juice
  • .25 oz Simple Syrup

Garnish:  None

Glass:  Cocktail/Coupe

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer, Fine Strainer

Preparation:  Combine ingredients in a mixing glass.  Shake for 10 seconds in an ice-filled cocktail shaker.  Double strain into a cocktail/coupe glass.

This is a recipe from a Wall Street Journal article about summer drinks and is attributed to Paul McGee of RPM Italian in Chicago.  The article describes the drink as follows:

The daiquiri – that is, the classic kind, not the one that comes out of a blender – might just be the best summer cocktail of all time. This version uses Velvet Falernum – an almond, ginger and clove based sweetener – for even more of a tropical note.

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Brandy Crusta

  • 1.5 oz Brandy
  • .25 oz Maraschino Liqueur
  • .5 oz Orange Liqueur
  • .5 oz Lemon Juice
  • .25 oz Simple Syrup
  • Dash of Angostura Bitter

Garnish:  Lemon Peel, Turbinado Sugar

Glass:  Cocktail Glass

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in an ice filled mixing glass.  Shake for 10 seconds.  Strain into a cocktail glass with a sugar-crusted rim.

This is the recipe from the Cocktails 101 booklet from Paul McGee of The Whistler in Chicago, Illinois.  According to cocktail historian David Wondrich, this drink was created sometime between 1855 to 1869 by Joseph Santini, a New Orleans bartender who owned the saloon The Jewel of the South (“The Jewel” for short).  The recipe from Wondrich’s article in Imbibe magazine is different and calls for:

  • 2 oz VSOP Cognac
  • 1 tsp orange curacao or Grand Marnier
  • 1 tsp fresh lemon juice
  • 1/2 tsp rich simple syrup (2:1 Demerara sugar to water)
  • 2 dashes Peychaud’s or Creole Bitters
  • Garnished with a sugared lemon peel

Personally, I didn’t like this recipe quite as much as it was a little bit too boozy and did not have enough acidity from the lemon juice.  The addition of the maraschino liqueur and increased quantity of lemon juice in Paul McGee’s version is more balanced in my opinion.

Ward 8

  • 2 oz Rye Whiskey
  • .5 oz Orange Juice
  • .5 oz Lemon Juice
  • .5 oz Grenadine

Garnish:  Orange Peel

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in an ice-filled mixing glass.  Shake for 10 seconds.  Strain into a cocktail glass.  Garnish with an orange peel.

This recipe is from the Cocktails 101 booklet from Paul McGee of The Whistler in Chicago.

*  The recipe from David Wondrich in Imbibe Magazine calls for .25 oz of Grenadine (or to taste) and a splash of sparkling water.

Mexican “Firing Squad” Special

Spirit:  2 oz. Tequila

Sweetener:  .5 oz Grenadine

Acid/Bitter:  .75 oz Lime Juice; 2 dashes Angostura Bitters

Garnish:  Pineapple Spear

Preparation:  Combine ingredients into a mixing glass.  Pour into an ice-filled shaker.  Shake for 10 seconds.  Double stain into an old-fashione glass with large ice.  Garnish with a pineapple spear.

This recipe is from the Cocktails 101 booklet from Paul McGee of the The Whistler in Chicago.

Aviation

Spirit:  2 oz London Dry Gin

Sweetener:  .5 oz Maraschino Liqueur, .25 oz Simple Syrup

Acid/Bitter:  .75 oz Lemon Juice, Dash of Creme de Violette Liqueur

Garnish:  Maraschino cherry

Preparation:  Combine ingredients in an ice-filled shaker.  Shake for 10 seconds. Strain into a cocktail glass.  Garnish with a Maraschino cherry.

This recipe is from the Cocktails 101 booklet from Paul McGee of The Whistler in Chicago.

Sazerac

Spirit:  2.25 oz Rye Whiskey

Sweetener:  .5 oz Demerara syrup

Bitter/Acid:  3 dashes Peychaud’s bitters

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 20 seconds.  Strain into an Absinthe-rinsed double old-fashioned glass.

Garnish: Lemon peel.

This recipe is from the Cocktails 101 booklet from Paul McGee, the owner of The Whistler.

Rosemary Collins

Spirit:  1.5 oz London Dry Gin

Sweetener:  .75 oz Simple Syrup

Acid:  .75 oz lemon juice

Preparation:  Combine ingredients in an ice-filled shaker.  Shake for 10 seconds. Strain in an ice-filled Collins glass.  Top with club soda.  Garnish with a rosemary sprig.

This is a recipe from the Cocktails 101 booklet from Paul McGee owner of The Whistler in Chicago.